Carrot and Tahini Soup
Ideal for a light lunch or starter, this healthy, colourful soup is a tasty blend of chickpeas, carrots and tahini. Top with a scattering of fried chickpeas to serve.
Method
Based on 4 servings, adjust as needed.
Step 1
Chop all the vegetables and drain the chickpeas. Heat a little oil in a deep saucepan over a medium-high heat and fry half the chickpeas for 5-8 mins until golden and crisp. Tip into a bowl and toss with sea salt, then leave to cool until ready to serve.
Step 2
Add a touch more oil, the onions, garlic, celery, carrots and a pinch of salt to the pan and fry over a medium heat for 8 mins, or until the vegetables have coloured slightly and started to soften.
Step 3
Pour in the stock and add the remaining chickpeas, then bring the mixture to the boil. Cover, reduce the heat to a simmer and cook for 10-12 mins until the carrots are tender. Add the tahini and a large pinch of black pepper, then blitz the soup until smooth using a hand blender. Taste for seasoning, then ladle into bowls and top with the fried chickpeas and some black pepper just before serving.
- Ingredients
- Based on 4 servings
-
2 Garlic Cloves, roughly chopped 1x Sainsbury's Garlic -
4 Celery Sticks, roughly chopped 1x Sainsbury's Celery Sticks 250g -
400g Chickpeas, drained and rinsed 1x Sainsbury's Chickpeas in Water 400g (240g*) -
800ml Vegetable Stock, hot, low-salt 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
2tbsp Tahini 1x Sainsbury's Tahini, Inspired to Cook 300g -
400g Carrots, roughly chopped 1x Sainsbury's Carrots 500g -
2tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
2 Onions, roughly chopped 2x Sainsbury's Onions Loose